• 식품산업과 영양
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• 제16권2호
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• pp.1-5
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• 2011

• 디지털융복합연구
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• 제7권4호
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• pp.149-158
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• 2009

Although current RFID technologies can provide wide advantages in food industry area, most food companies do not consider willingly adopting this technology yet. This paper will present how the effective implementation of RFID systems in food industry could be realized. To Measure the importance of RFID systems, this study utilized the BMT(Bench Mark Test) methodology using RFID systems that were composed of tag and reader. After conducting this study, it suggests the effective tag attachment methods on the objects. The results are shown that the excellent tag product is a RFCamp and a fixed reader of Thingmagic Mercury 4 is the best product. Also, a portable reader of Motorola MC9090-RFID is recommend to the highest product. Therefore, this test is useful for selecting the best RFID systems to the food industry area. In addition, this study displays the effective tag attachment method to each bottle that was used to the experiments in food industry. Therefore, this study is contributed to the not only importance in the government IT areas as a growth engine but also the importance for consumer as a right for the knowledge about the food quality.

• 식품과학과 산업
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• 제54권2호
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• pp.102-114
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• 2021

In Korea, a sugar company was first established at Pyongyang in 1920. But the real sugar industry began in 1953 when CJ Cheiljedang produced sugar at its Busan plant. Currently, three companies, CJ Cheiljedang, Samyang Corp., and TS Corp. are participating in the sugar industry. Sugar production increased from 647 tons in 1953 to 1,423 thousand tons in 2019. This means that the sugar industry has been grown by 2,200 times compared to 1953. Before 1953, all sugar consumed in Korea was imported, but now about 300 thousand tons, a 20 percent of sugar produced annually is exported. Population increase, economic growth, and food industry development contributed to the growth of sugar industry. However, recently the sugar industry has been stagnated due to the decrease of population and economic growth rate, and campaign of sugars and calories reduction. To overcome it, the continued development of various sugar application using emerging biotechnology is needed.

• 식품산업과 영양
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• 제13권2호
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• pp.1-8
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• 2008

• 한국조리학회지
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• 제7권1호
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• pp.181-202
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• 2001

Recently there is growing concern regarding the service industry in Korea, especially the food service industry. The form of food service industry has become larger and speciallized by means of either implementing marketing programme in individual companies or the entrepreneurs' possesstion of chain stores. As the food service industry has extended throughout the whole of Korea, It has contributed enormously to the regional economy. These phenomena is based on the following facts; the increase in income level, the fast economy growth and change, rapid reform of social structure, and the change in status of the labor population. To meet these changes and reforms the food service industry in Korea has to form a new ideology that takes into account the interaction with globalization, the phenomena of instant-food consumption habit, a general increase in the those who eat-out, the two faces of luxury, and the blending of domestic extravagance and practicality, especially the influence of imported brands on advance technology and system utility on the economic section and style as a whole.

• Food Science and Biotechnology
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• 제18권2호
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• pp.565-569
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• 2009

This study was conducted to evaluate the effects of different preparation methods on the recovery and quantification of ginsenosides in raw Korean ginseng (Panax ginseng C.A. Meyer). Eight major ginsenosides ($Rb_1$, $Rb_2$, $Rb_3$, Rc, Rd, Re, Rf, and $Rg_1$) were analyzed by high performance liquid chromatography (HPLC), after which the recovery and repeatability of the extraction of those ginsenosides using 3 different preparation methods were compared [A. direct extraction (DE) method, hot MeOH extraction/evaporation/direct dissolution; B. solid phase extraction (SPE) method, hot MeOH extraction/evaporation/dissolution/$C_{18}$ cartridge adsorption/MeOH elution; C. liquid-liquid extraction (LLE) method, hot MeOH extraction/evaporation/dissolution/n-BuOH fractionation]. Use of the DE method resulted in a significantly higher recovery of total ginsenosides than other methods and a relatively clear peak resolution. Use of the SPE and LLE methods resulted in clearer peak resolution, but lower ginsenoside recovery than the DE method. The LLE method showed the lowest ginsenoside recovery and repeatability among the 3 methods. Given that the DE method employed only extraction, evaporation, and a dissolution step (avoiding complicate and time consuming purification), this technique may be an effective method for the preparation and quantification of ginsenosides from raw Korean ginseng.

• 대한안전경영과학회지
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• 제7권5호
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• pp.85-96
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• 2005

The purpose of the research is to discuss the product safety procedures for the food industry The producer and supplier of the products should satisfy the increasing consumer safety needs. To develop and produce safe products, the food industry must rigorously perform potential hazard findings and very thorough risk analysis to detect even the very minute potential danger. The ultimate product liability rests with the consumer safety and the manufacturer's capability which competes in the market places. This is especially important in the food industry. However, small to medium sized food producing companies are facing challenges in this area due to their overall capabilities. Therefore this research presents safety procedures which are relatively simple to implement.

• 식품과학과 산업
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• 제42권2호
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• pp.26-51
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• 2009

• 한국조리학회지
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• 제6권3호
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• pp.119-147
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• 2000

This Study is performed to research a customer satisfaction to a Franchisee on the food franchise industry. In future, the food industry will be complicated and various. So customer needs also will be complicated. Consequently. a study of customer satisfaction will be researched continuously for corresponding an industrial transfiguration and a customer variety. The result of this study, a Franchisee satisfaction on the food franchise industry is evaluated below the average. This result can be happened by the scale of food franchise industry. However actually it has caused by the lack of Franchisee management mind, the capability of head office, and the lack of competitive power. The mind of service for customer, hygiene and cleanness mind, and the lack of marketing strategies and strategic management can not be satisfied of customer. Also customer value creation can not be made. So the education training and marketing strategies for Franchisee on the food franchise industry have to be requested. And a continuous study for customer satisfaction that correspond with the characteristics of industrial classification be raised.

• 산업식품공학
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• 제22권4호
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• pp.283-294
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• 2018

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country's regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.